'Same ingredients, different taste': Top chefs discuss the power of Vermicular Kitchen Knife
Aichi Dobby will release the 'VERMICULAR KITCHEN KNIFE,' the brand's first-ever knife, on June 3, 2026. The knife combines the sharp cutting edge demanded by professionals with the ease of maintenance of stainless steel.
📋 Article Processing Timeline
- 📰 Published: May 22, 2026 at 19:10
- 🔍 Collected: May 22, 2026 at 10:31
- 🤖 AI Analyzed: May 22, 2026 at 11:06 (34 min after Collected)
## Introducing the Vermicular Kitchen Knife
Aichi Dobby Co., Ltd. (HQ: Nagoya, Aichi Prefecture; President: Kunihiro Hijikata) will launch 'VERMICULAR KITCHEN KNIFE,' the first knife from the Vermicular brand, on June 3, 2026.
The product was developed with the goal of creating a knife that combines the sharpness of carbon steel with the rust resistance of stainless steel, without compromising the flavor of ingredients. Before the launch, top Japanese chefs trial-tested the knife, providing highly favorable feedback.
## Development Background
The development of the Vermicular Kitchen Knife began in response to top chefs asking, 'Can you make a knife that cuts as well as steel and is as easy to maintain as stainless steel?' The company focused on the reality that what professional kitchens truly seek is not just 'sharpness,' but the ability to 'slice without ruining the flavor.' By not breaking the cells of the ingredients and cleanly cutting through fibers, the knife preserves the umami and depth of the materials, transforming ingredients simply through the act of cutting. Aiming to make the time spent slicing a joy, Aichi Dobby co-developed a special blade material called 'VPS' (a powder corrosion and wear-resistant alloy) with Nagoya Special Steel in Inuyama, Aichi. This achievement brings high-level sharpness and ease of use to a single product.
During pre-launch trials, chefs commented, 'Even with the same ingredients, the taste changes,' 'The cross-section is beautiful and locks in moisture,' and 'Simply cutting with it changes the quality of the dish.'
## Product Features
- **Achieves high-level sharpness of carbon steel and rust resistance of stainless steel**
- **Cast enameled handle that fits comfortably in the hand and minimizes fatigue**
- **Dishwasher and dryer safe, designed for easy daily use**
## Product Lineup
- **Product Name**: VERMICULAR KITCHEN KNIFE
- **Price**: 34,980 JPY (tax included)
- **Colors**: Matte Linen Beige, Ocean Navy, Matte Black
- **Dimensions**: Total length 296mm, Blade width 42.5mm, Blade length 165mm, Thickness 1.5mm
- **Weight**: Approx. 198g
## Voices from Top Chefs
- 'It feels like you're slicing through cells that are still alive. There is no flavor transfer at all.' (Hiroyuki Sato, Hakkoku)
- 'The moisture remains perfectly intact. This is a knife that lets you compete on the flavor of the ingredients themselves.' (Takao Shimura, Narisawa)
- 'Look, the cross-sections are completely different, right? Vegetables actually taste better when cut with this knife.' (Shinobu Namae, L'Effervescence)
- 'This sharpness is just pure justice. It slices through marbled wagyu beef perfectly.' (Takafumi Horie / Hisato Hamada, WAGYUMAFIA)
Aichi Dobby Co., Ltd. (HQ: Nagoya, Aichi Prefecture; President: Kunihiro Hijikata) will launch 'VERMICULAR KITCHEN KNIFE,' the first knife from the Vermicular brand, on June 3, 2026.
The product was developed with the goal of creating a knife that combines the sharpness of carbon steel with the rust resistance of stainless steel, without compromising the flavor of ingredients. Before the launch, top Japanese chefs trial-tested the knife, providing highly favorable feedback.
## Development Background
The development of the Vermicular Kitchen Knife began in response to top chefs asking, 'Can you make a knife that cuts as well as steel and is as easy to maintain as stainless steel?' The company focused on the reality that what professional kitchens truly seek is not just 'sharpness,' but the ability to 'slice without ruining the flavor.' By not breaking the cells of the ingredients and cleanly cutting through fibers, the knife preserves the umami and depth of the materials, transforming ingredients simply through the act of cutting. Aiming to make the time spent slicing a joy, Aichi Dobby co-developed a special blade material called 'VPS' (a powder corrosion and wear-resistant alloy) with Nagoya Special Steel in Inuyama, Aichi. This achievement brings high-level sharpness and ease of use to a single product.
During pre-launch trials, chefs commented, 'Even with the same ingredients, the taste changes,' 'The cross-section is beautiful and locks in moisture,' and 'Simply cutting with it changes the quality of the dish.'
## Product Features
- **Achieves high-level sharpness of carbon steel and rust resistance of stainless steel**
- **Cast enameled handle that fits comfortably in the hand and minimizes fatigue**
- **Dishwasher and dryer safe, designed for easy daily use**
## Product Lineup
- **Product Name**: VERMICULAR KITCHEN KNIFE
- **Price**: 34,980 JPY (tax included)
- **Colors**: Matte Linen Beige, Ocean Navy, Matte Black
- **Dimensions**: Total length 296mm, Blade width 42.5mm, Blade length 165mm, Thickness 1.5mm
- **Weight**: Approx. 198g
## Voices from Top Chefs
- 'It feels like you're slicing through cells that are still alive. There is no flavor transfer at all.' (Hiroyuki Sato, Hakkoku)
- 'The moisture remains perfectly intact. This is a knife that lets you compete on the flavor of the ingredients themselves.' (Takao Shimura, Narisawa)
- 'Look, the cross-sections are completely different, right? Vegetables actually taste better when cut with this knife.' (Shinobu Namae, L'Effervescence)
- 'This sharpness is just pure justice. It slices through marbled wagyu beef perfectly.' (Takafumi Horie / Hisato Hamada, WAGYUMAFIA)
FAQ
Is the Vermicular Kitchen Knife easy to maintain at home?
Yes, it is designed for high maintainability, being rust-resistant and dishwasher/dryer safe, making it perfect for daily use.
Why is it said that it 'changes the taste'?
Its sharp cutting edge leaves food cells intact and slices through fibers cleanly, preserving the original flavor and moisture of the ingredients.
What material is it made of?
It uses a special blade material called 'VPS' (a powder corrosion and wear-resistant alloy), co-developed with specialty steel manufacturer Nagoya Special Steel.